Directions

Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.

Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.

Most Helpful Critical Review

Nov 27, 2002

The cake was really good with a nice texture but left me a little disapointed. I have used the Justin Wilson Pineapple Upside-Down Cake and it is just hard to beat that particular recipie. I added some pecan and almond slivers along with a touch more brown sugar and pineapple juice the next time I made the cake and these items added a little more variety.

Never made a scratch cake in my life.....it came out excellent....it was delicious....no one believed I actually made it...they thought it was a bakery cake...used the recipe exactly...baked 45 minutes...only left stand for 5 minutes and it dripped down the sides and looked great...not dry a bit...used peacans since we just got back from a trip to the Savannah crushed pinapple with the magic bullit and put one canned ring in the middle....eveyone loved it...

I am totally confused as to what happened here...The original recipe was for 6, I changed it to 12, which means instead of a round pan it has to go in a lasagna type pan. Well everything went okay until it was time to pour the batter over the Pineapples, THERE WASN'T ENOUGH BATTER!!!!!!! I had to rush and doctor it up with a second batter batch. How can this be?? The flavor was good but unfortunately because of the experience I won't make it again.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.